Beverages, Vol. 6, Pages 33: Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study Beverages doi: 10.3390/beverages6020033 Authors: Daniela Fracassetti Stefano Massaglia Andrea Viberti Giulia Motta Roberto Foschino Ileana Vigentini Yeast inoculation is a widespread practice in winemaking in order to control the must fermentation. However, the use of indigenous wine yeasts can enrich wine quality and differentiate wine styles. Yeast cream preparation...
Sun May 17, 2020 03:00
Beverages, Vol. 6, Pages 32: Recent Trends in the Analysis of Chemical Contaminants in Beverages Beverages doi: 10.3390/beverages6020032 Authors: Carlos Javier Pelegrín Yaiza Flores Alfonso Jiménez María Carmen Garrigós Chemical contaminants should not be present in beverages for human consumption, but could eventually be ingested by consumers as they may appear naturally from the environment or be produced by anthropogenic sources. These contaminants could belong to many different...
Sun May 17, 2020 03:00
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